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Conseils de cuisine Photos – Utilisez des photos culinaires sous licence ❘ StockFood
12341414 - Round cookies being baked in a muffin tray
12341412 - Lining a baking tray with aluminum foil
12341485 - How to make a cookie box
12341484 - How to make a DIY gift box from a paper cup
12341413 - Baking paper being cut into shape for a round cake tin
12996186 - Buttering and flouring a cake pan
12341430 - Measuring without scales
12341415 - Unripe bananas will quickly turn soft in the oven
12341462 - A paper plate splash protector
12996202 - Lining the base and sides of a square cake pan
12996179 - Lining the base of a round cake pan
12996195 - Lining the base and side of a round cake pan
12341426 - Measuring without scales - a tablespoon with 20 g of cream cheese, 10 g of oats, icing sugar, ground nuts, 15 g of honey and 7 g of cocoa powder
12341431 - Measuring without scales - a large 250 ml cup is equivalent to 95 g of oats, a small cup is equivalent to 80 g of icing sugar
12341417 - Cookie dough being frozen in an ice cube tray - for unexpected guests
12341429 - Measuring without scales - a yoghurt pot with 125 ml of yoghurt, 45 g of cocoa powder, 100 g of sugar and 80 g of icing sugar
12561486 - Dry bread being moistened and rebaked
12561482 - Dark bread for providing roasted flavours
11306844 - A visual metaphor for avoiding kitchen accidents making use of a mini fire extinguisher and a warning triangle
12561484 - Wooden stick test for a loaf of bread
12341487 - How to make an owl gift bag
12341427 - Measuring without scales using packaging sizes and volume
12603555 - Baking paper being attached to a springform pan
12341460 - Cream being whipped in a screw-top jar
12561488 - Slices of bread in bags for freezing
12341459 - Self-made icing sugar
12102332 - A Florentine biscuit in a bain-marie to remove it from the paper case
12561481 - Dough rising in an oven with the light turned on
13646555 - Sprinkling a cake tin with breadcrumbs
13646554 - Dusting a gugelhupf tin with flour
12561483 - Knock test on bread
13646553 - Greasing a gugelhupf tin
13518959 - Bread dough finger dent test
12561487 - Frozen slices of bread being defrosted in a toaster
12405528 - When the underside of the biscuits are brown, they are done
12603556 - A cake ring being wrapped in baking paper
12352356 - Candied violets being prepared (seen from above)
13646560 - Pressure test for sponge cake
13646562 - Too few baking trays - cut baking paper to size and rearrange
12595915 - Effective coating of bread surfaces with water
12595917 - Baking bread with a seam at the top creates a rustic crust
12341416 - Butter quickly becoming soft in a bain-marie
12561485 - A loaf of bread cooling on a wire rack
11348559 - Easter bunnies being made from fondant icing
12341463 - How to make decorative sugar
11306843 - A visual metaphor for avoiding kitchen accidents making use of mini street signs and barriers
12996184 - Levelling cakes
12989053 - Too dry pastry
12341458 - Quick and easy marshmallow topping for a cupcake
11316095 - Eggs being warmed in a bowl of hot water
00032642 - Glaze for biscuits and sweets
12341489 - How to make a popcorn bag
12341488 - A DIY gift in a glass jar
12244440 - A piping bag being filled with icing
13518963 - Preserving sourdough - crumbling
13646559 - Testing sponge cake with chopsticks
12341461 - How to make a heart-shaped decoration using a cookie cutter
13646563 - Baking paper on the tray slips away - fix with grease
12989051 - Seized chocolate
12296021 - A baker tapping the bottom of a loaf of bread
00153742 - Making icing
13646561 - Cooking test - lifting sheet cake
12989050 - Curdled cream mixture
12989056 - Pastry shrunk
12341486 - How to make a DIY star house
12989055 - Biscuit problems
12341428 - Measuring without scales - a teaspoon with 3 g of baking powder, 4 g of oil, 5 g of flour and butter
11286604 - Tempering chocolate couverture
00153733 - Making chocolate nut cookies
13646558 - Removing vanilla crescents with baking parchment from a tray onto a cake rack
12296007 - Proofed dough being tested with the finger indentation test
11286601 - Tartlets ready to be blind-baked
12682837 - Baking ingredients for yeast dough (low carb)
13840905 - Rolling pastry
11316102 - A small springform pan being lined with baking paper
13646564 - Cake is too dark - cut off top layer, dust with icing sugar
13913549 - Cutting sponge base into layers with string
12989052 - Cracks and other anamolies in biscuit
00165321 - Dissolving gelatine in bain marie
00021696 - Tips about sponge gateaux
12996180 - Baking problems: Shrunk
00222043 - Crumbling biscuits (for cake base)
11426209 - Shortcrust pastry being pierced with a fork for blind baking
11419645 - Blind baking shortcrust pastry
00231765 - Cutting out a cake base
00253384 - Pouring cake glaze over strawberry tartlet
00100726 - Greasing tins
12989049 - Over browned guglhupf
12424546 - A piping bag being filled
00320784 - Sugaring rose petals
00152172 - Preparing couverture
00190146 - Splitting a sponge base
00137516 - Rolling out marzipan between transparent film
11340785 - An Easter net being made from chocolate
00373638 - Dividing a pastry circle into segments
00231662 - Dividing a chocolate cake into pieces
00312799 - Making chocolate decoration from couverture
00007042 - Icing cakes
00220513 - Chocolate leaves on cake rack and marble platter
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